I love making these cream cheese sugar cookies because they are incredibly soft, tender, and truly melt in my mouth. The combination of butter and cream cheese creates a rich dough that bakes into cookies with a delicate crumb and a subtle tang. These are the kind of cookies I make when I want something classic, comforting, and guaranteed to disappear fast.
Why You’ll Love This Recipe
I always come back to this recipe because it is simple, reliable, and perfect for any occasion. I like how the cream cheese keeps the cookies moist without making them heavy. I also enjoy that these cookies don’t require chilling, which means I can go from mixing to baking quickly. Every time I make them, they come out soft with lightly crisp edges and a smooth sweetness.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions
I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large bowl, I cream together the softened butter, cream cheese, and sugar until the mixture looks light and smooth. I then mix in the egg and vanilla extract until everything is fully combined.
In a separate bowl, I whisk together the flour, baking powder, and salt. I gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. I scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, leaving a little space between each cookie.
I bake the cookies for about 10 to 12 minutes, until the edges are set but the centers still look pale. I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings And Timing
I usually get about 24 cookies from this recipe. Preparation takes around 15 minutes, and baking takes another 10 to 12 minutes per batch. From start to finish, I can have these cookies ready in under 30 minutes.
Variations
When I want to change things up, I sometimes roll the dough balls in granulated sugar before baking for a classic crackled look. I also like adding lemon zest or almond extract for a different flavor profile. For holidays, I occasionally drizzle the cooled cookies with a simple glaze or add festive sprinkles.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I keep them in the refrigerator for up to a week. When I want to enjoy them warm, I reheat a cookie in the microwave for about 10 seconds to bring back that soft, fresh-baked texture.
FAQs
Can I make the dough ahead of time?
I can prepare the dough up to 24 hours in advance and store it covered in the refrigerator. I let it sit at room temperature for a few minutes before scooping and baking.
Do these cookies spread a lot?
In my experience, they spread slightly but hold their shape well. Using softened, not melted, butter helps control spreading.
Can I freeze these cookies?
I like freezing them after baking. Once cooled, I store them in a freezer-safe container for up to 2 months and thaw them at room temperature.
Can I use low-fat cream cheese?
I prefer full-fat cream cheese because it gives the best texture and flavor. Low-fat versions can make the cookies slightly drier.
How do I know when they are done baking?
I look for set edges and a pale top. I avoid overbaking, since these cookies stay soft when they are just lightly baked.
Conclusion
I keep this cream cheese sugar cookie recipe in my regular rotation because it is easy, comforting, and consistently delicious. Every time I make them, I’m reminded why simple ingredients can create something truly special. These cookies are perfect for sharing, gifting, or enjoying with a quiet cup of coffee at home.
These Cream Cheese Sugar Cookies are soft, tender, and delicately sweet, with a melt-in-your-mouth texture thanks to a rich blend of cream cheese and butter. Perfect for any occasion, they’re easy to make and always a crowd favorite.
Ingredients
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, cream cheese, and sugar until light and smooth.
Mix in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually stir dry ingredients into the wet mixture until a soft dough forms.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them slightly apart.
Bake for 10–12 minutes, or until edges are set and tops are still pale.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Do not overbake—cookies should remain pale and soft.
Optional: roll dough balls in sugar before baking for a crackled finish.
Add lemon zest or almond extract for a flavor twist.
Drizzle with glaze or top with sprinkles for a festive touch.
Microwave a cookie for 10 seconds to bring back fresh-baked softness.
